Homemade Vegetable Broth with a Nutrient Punch

Making homemade both is surprising very easy. You just a need a little bit of time to be home while it cooks. You can use fresh vegetables, scraps of vegetables or a combination of both. When comparing canned or boxed vegetable broth to homemade, well, there is no comparison. Homemade broth is far superior. It has a deep, rich flavor, so no need for extra salt, and the vegetables release minerals like potassium and magnesium into the broth. Sipping on warm broth before meals is an excellent weight loss tool. It reduces hunger, allowing you to be satisfied with smaller portions. This recipe is adapted from Rebecca Katz’s Magic Mineral Broth.

Homemade Vegetable Broth


  • 6 unpeeled carrots (cut into thirds)
  • 1 large onion (outer papery skin removed and quartered)
  • 1 leek, cut into thirds (be sure to wash well to remove any sand from between the leaves)
  • ½ head of celery (cut into large chunks)
  • 1 large sweet potato (quartered)
  • 2-3 large red potatoes (quartered)
  • 5 unpeeled garlic cloves (smashed)
  • ½ bunch flat-leaf parsley
  • 1 square Nori or Kombu seaweed
  • 12 black peppercorns
  • 4 whole allspice berries
  • 3 bay leaves
  • 8 quarts water
  • Salt and freshly ground pepper to taste


All vegetables should be washed well before cutting and chopping.

In a 12-quart, or larger, stockpot, combine all of the above ingredients except salt and pepper. Vegetables should be covered with at least 2 inches of water. Cover with lid and bring to a boil. Remove lid, decrease heat to low and simmer for at least 2 hours, 4 hours is better. Strain the broth. Discard the vegetables. Season with salt and pepper, if desired. Let cool to room temperature before refrigerating. Broth can be stored in refrigerator for up to 7 days or frozen for up to 4 months. Makes 6 quarts

Nutrition Note: A large mug of this broth is under 45 calories with a nice dose of potassium and magnesium. For more information on a well researched weight loss strategy, check out Volumetrics by Barbara Rolls, PhD.

Recipe adapted from Rebecca Katz’s, Magic Mineral Broth.





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